<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="177070">豆角焖面</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">豆角</a></label></span><span class='right'>250g</span>
					</td><td>						<span><label class="fcbm inblok">鲜面</label></span><span class='right'>150g</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉片</a></label></span><span class='right'>30g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>30ml</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>5ml</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>15ml</span>
					</td><td>						<span><label   class="fcbm inblok">泡椒</a></label></span><span class='right'>2个</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱花</a></label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">清水</label></span><span class='right'>适量</span>
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					<h2>豆角焖面的做法步骤</h2>
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							<p><span class="fwb">1.</span> 五花肉片用料酒腌制10分钟。豆角建议选择扁豆，口感和味道最传统。（不同地域对豆角的称呼不同，可根据照片来参考）豆角洗净后掰成等大的段，放入盘中。</p>
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							<p><span class="fwb">2.</span> 入微波炉内高火加热4分钟，取出后用筷子拌一下再继续高火4分钟。此时豆角已至半熟，可见微微干蔫。锅中倒入适量炒菜油，加入泡椒、葱花和五花肉炒至肉片变色。</p>
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							<p><span class="fwb">3.</span> 放入微波过的豆角，放入生抽、老抽炒匀。放入较宽的热水炒至调料与食材融合。</p>
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							<p><span class="fwb">4.</span> 此时把锅中的汤倒出，只留少部分汤在锅内。把鲜面放在豆角上，不要接触锅底，否则容易被汤汁浸湿或者粘在锅底。盖上锅盖，中小火焖约15分钟，用热气把面焖熟。</p>
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							<p><span class="fwb">5.</span> 中间见锅内汤减少见没，就顺着锅边加入适量的汤，汤量微微没过豆角一半的样子即可。注意：不要把汤倒在面条上。反复多次，直到面变熟，最后翻炒，把面和豆角炒匀即可。</p>
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					<h2>小贴士</h2>
					<p>1、此方法也适合直接焖煮豆角的方式制作。<br />2、喜欢淡色的可以省略老抽的使用。<br />3、豆角微波后，会使豆角变软，焖煮的时候也容易入味，所以无需放盐，避免过咸。<br />4、做好的豆角焖面，面条微硬，不是那种湿软的为宜。<br />5、不喜欢辣味的可以省略泡椒不放，个人认为放上两个泡椒很提味，有微微的辣香。</p>
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